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just adore a p e n t h o u s e view
M
E N U
Chef Sean Studds & Co-owner Rusty Updegraff
NOTE: RESTAURANT
CURRENTLY CLOSED
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soup of the day
fried green
tomatoes
steak
cut green tomatoes rolled in spicy cornmeal, lightly deep fried and drizzled
with a maytag blue cheese dressing
mexican white shrimp, chipotle cocktail sauce with parmesan crisps
pan-seared crab cakes with remoulade and mango-habanero sauces
corinder-crusted seared and served with a sesame seaweed salad, wasabi caviar in ponzu sauce
battered in a lemon pepper flour and served with chipotle cocktail & remoulade dipping sauces
southwestern
lobster spring rolls
with
ancho chili sauce
sauteed with sherry wine and shallots served over fresh baby spinach
baby spinach and blue lake green beans tossed with spiced pecans, dried cranberries topped with our tangy blue cheese dressing
american field greens, cucumbers, cherry tomatoes and crispy shoestring carrots tossed in a tomato garlic dressing
traditional romaine lettuce with whole grain mustard anchovy dressing
arugala, sliced tart apples, toasted walnuts and gorgonzola cheese with a calvados walnut vinaigrette
red pepper linguini pasta with smoky chipotle cream, roasted corn, asparagus, tomatoes, summer squash and cilantro
crimini, shitake and portabello mushrooms with protein-rich fava beans, yellow wax beans, red bell peppers, leeks, shallots, baby bok choy, red garnett yams in a sherry infused portabello mushroom cause
pacific halibut baked with caramelized onions with a parmesan crust and sauteed spinach
salmon filet coated with pistachios, over wasabi mashed potatoes, and sugar snap peas with ponzu sauce
grilled pacific swordfish topped with a green tomato relish over creamed corn with roasted yukon gold potatoes
cajun style shrimp and scallops with cheddar cheese grits and wilted greens
oven roasted chicken with braised with sundried tomatoes, tarragon, garlic, and sherry wine served with spring pea risotto and wilted greens
two center-cut pork chops served with a celery root, apple, and bacon hash with spicy green beans and a light brown sugar bbq sauce
buttermilk marinated boneless, skinless chicken breast with 360 slaw, garlic mashed potatoes and thyme gravy
lamb shank braised with red wine, garlic cloves and rosemary with roasted potatoes and seasonal vegetables
grilled 12oz. new york cut topped with caramelized onions over a butternut squash puree with wilted watercress
seared beef tenderloin filet with carrot-potato gratin, asparagus, baby carots and a cracked black pepper syrah sauce
ask your server about today's flavors
banana custard and fresh bananas layered on a chocolate cookie crust served with warm caramel sauce
italian flourless chocolate bourbon cake served with white chocolate vanilla cream and seasonal fruit
scoops of hagen-daaz vanilla ice cream, candied pecans and whipped cream, warm espresso fudge sauce on the side
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